INGREDIENTS: 1/2 cup chopped pecans 1/2 cup honey 1/4 cup balsamic vinegar 1/4 teaspoon dried thyme 1/8 teaspoon black pepper Pinch kosher salt 2 tablespoons melted butter 3 peaches, halved and pitted 5 ounces baby arugula 2 ounces blue cheese, crumbled DIRECTIONS: Preheat an oven or toaster oven to 350°F. Spread the pecans on a […]
Peaches and Cream Stuffed French Toast
INGREDIENTS: For the filling: 4 ounces cream cheese, softened 1 tablespoon powdered sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 cup sliced fresh peaches For the French toast: 4 slices French bread 4 large eggs 1/2 cup milk 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Diced peaches and maple syrup, for serving […]
Spaghetti With Kale and Tomatoes
Ingredients: 6 ounces whole-grain spaghetti 2 tablespoons olive oil 1 medium red onion, thinly sliced 2 cloves garlic, chopped kosher salt and black pepper 1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups) 2 pints grape tomatoes, halved 1/3 cup chopped roasted almonds 1/4 cup grated pecorino (1 ounce), plus more for serving DIRECTIONS: Cook the pasta according to the package directions. […]
Quinoa With Mushrooms, Kale, and Sweet Potatoes
INGREDIENTS: 1 cup quinoa 2 tablespoons olive oil 2 small sweet potatoes (about 1 pound), peeled and cut into 3/4-inch pieces 10 ounces button mushrooms, quartered 2 cloves garlic, thinly sliced 1 bunch kale, stems discarded and leaves torn into 2-inch pieces 3/4 cup dry white wine kosher salt and black pepper 1/4 cup grated Parmesan (1 ounce) DIRECTIONS: Place the quinoa and 2 cups water in a […]
